Michel Roux Jr’s diplomat puddings

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the brioche/ croissants and bread on a large baking sheet, ideally in a single layer. Sprinkle over the icing sugar, then put in the oven for 8-10 minutes until crisp. Remove and turn the oven down to 140°C/120°C fan/gas 1.
2. Put the raisins and sultanas in a pan and cover with cold water. Bring to the boil, then drain. Put them in a bowl with the rum, mix briefly, then leave to cool.
3. Using a balloon whisk, mix the sugar and egg yolks together in a large bowl until light and fluffy. Add the milk, cream and vanilla seeds, then whisk together until smooth. Pass the mixture through a fine sieve into a jug, then set aside.
4. Butter the ramekins and put them in a deep roasting tin, then butter 6 pieces of foil large enough to cover each dish. Fill the dishes with the toasted bread and brioche/ croissant pieces, then divide the fruit and rum mixture between them. Pour over the custard.
5. Cover the ramekins with the buttered foil, then pour enough hot water into the tin to come about 2-3cm up the sides of the ramekins. Bake for 30 minutes.
6. Carefully lift the puddings out of the tin. Brush the tops with a little warmed apricot jam to serve.